Photo: c. foodblogchef 2021
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ROASTED GARLIC AND WHITE BEAN SPREAD WITH PIQUILLOS
Yield about 1 cup
Ingredients:
½ head of garlic
3 tablespoons olive oil
1 (15-ounce) can of white beans, like cannellini, Great Northern or navy beans, drained and rinsed
1 ½ tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig
2 anchovy fillets (omit for vegan)
¼ teaspoon black pepper
1 pinch of cayenne, plus more for garnish (optional)
extra salt to taste
chopped bottled roasted Piquillo peppers for garnish (optional; if you can’t find Piquillos you can substitute roasted Pimentos)
Preparation:
Preheat the oven to 400 degrees.
1. Cut the garlic head in half and peel off most of the outermost skin.
2. Place the garlic half on a sheet of tin foil and drizzle about 1 teaspoon of olive oil over the exposed cloves and close the foil into a pouch.
3. Bake for about 20 minutes. Let cool slightly. The garlic is done when you can squeeze the cloves and they feel soft.
4. While the garlic is roasting heat the olive oil in a skillet and once it is shimmering place the sprig of rosemary in the hot oil turning it over while it browns and infuses the oil with delicious rosemary flavor. Remove the rosemary sprig once it is brown. (Don’t burn it!)
5. Squeeze the roasted garlic cloves into the bowl of a food processor and add the white beans, rosemary-olive oil, lemon juice, and zest, rosemary leaves, black pepper, cayenne (if using), and anchovy fillets. Purée until smooth, then adjust salt and pepper to taste. Transfer to a serving dish.
Serve on crackers or toast points and garnish with chopped Piquillos.
*Note: the bean spread will keep in a closed container in the refrigerator for up to two weeks.